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Skillet Shepherd’s Pie Recipe


3/1/2018 Excellnt

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  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cups frozen corn, thawed
  • 2 cups frozen peas, thawed
  • 2 T. Ketchup
  • 1 T. Worcestershire sauce
  • 2 tsp. Minced garlic
  • 1 T. Cornstarch
  • 1 tsp. Beef bouillon granules
  • 1/2 cup cold water
  • 1/2 cup sour cream
  • 3-1/2 cups mashed potatoes (prepared with milk and butter) (4-5 large russet potatoes)
  • 3/4 cup shredded cheddar cheese


Servings 6
Cooking time 30mins


Step 1

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook fro 5 minutes.

2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).

3. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.
FREEZE OPTION: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Test kitchen tips: Ground lamb is another classic choice fro Shepard’s pie.
- Tomato paste or jam can be a stellar substitute in recipes that call for a small amount of ketchup. The flavor may be a little more intense, but that can be a good thing.
- For a colorful and healthy take on this recipe, try using mashed butternut squash or sweet potato in place of regular mashed potatoes.

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